Olive oil and lemons are indeed considered to be super-foods. Olive oil is good for one’s heart and keeps one’s cholesterol in check. Lemons do promote blood circulation and also contain necessary antioxidants, vitamins, and minerals. It is great to infuse olive oil with lemon as it means adding some extra flavor and spice to the dishes that include rice, pasta, potatoes, fish, vegetables, as well as poultry. It is nice to have a bottle of lemon that is of course infused with olive oil and it does make a lovely gift. One can make lemon olive oil by soaking fresh, tangy lemon peels in a clean container of rather high-quality olive oil.
Table of Contents
1. Purchase 6 lemons from the grocery store or organic market or perhaps local produce stand.
Go in for lemons that are fully ripe. A ripe lemon will rather be heavy for its size. It needs to be bright yellow, and have a skin that is textured with a finely grained peel.
2. Use extra virgin olive oil.
If one does not have some, then one can buy from one’s grocery store. Extra virgin olive oil is indeed best as it does taste light and can also be used to cook with almost anything.
3. Washing up the lemons under cold running water is necessary.
Allow these to dry by patting them with a paper towel or leaving them on a cutting board to air dry.
4. Peel each lemon.
Throw out any peels that do have pieces of lemon flesh on them. Only the peel can be made use of in the infusion process, no fruit at all
5. Leave the peels to dry for at least 1 hour.
If any moisture does go into the olive oil on the lemon peel, one will be at risk of growing bacteria or even mold in one’s lemon olive oil.
6. Put the dried lemon peels into any jar or container that comes with a tight fitting lid.
If one is presenting the lemon olive oil as a gift, one can choose a decorative jar or something fancy.
7. Pour the extra virgin olive oil into the jar, over the lemon peels.
One needs to seal the jar tightly.
8. Allow the oil and lemon to sit for 2 weeks.
Keep the jar in a cool, dry place out of direct sunlight.
9. Strain the oil through a sieve at the end of 2 weeks.
One can discard the lemon peel that was made use of to infuse the oil with the lemon flavor.
10. Return the oil to the jar, or select a new jar for presentation and storage.
One needs to make use of a new jar to preserve.
11. Look for ways to use one’s lemon oil.
Recipes can rather be found in cookbooks and online as well as at sites such as The Food Network, Cooking.com, and Epicurious.
One does need to get hold of a huge dosage of free radical-fighting antioxidant vitamin C from lemons. One must remember it helps to keep one’s skin even-toned and wrinkle-free.